Homemade Vegetarian Chili
This simple vegetarian chili recipe tastes incredible! It's easy to make with basic pantry ingredients, vegetables and spices. Gluten free and easily vegan.
Updated by Kathryne Taylor on October 3, 2024
It’s freezing cold outside, and has been for days. All I want to eat is cozy comfort food like this vegetarian chili recipe. It’s my favorite, and leftovers taste even better the next day.
This chili is perfect for watching football games with a crowd, since it’s a hearty meatless option that carnivores will enjoy. Plus, it can be vegan and gluten free if you choose your toppings carefully. This chili will satisfy everyone.
I originally published this recipe four years ago. Since then, it’s become your favorite chili recipe as well (four-hundred reviews and counting).
I’ve cheered when you’ve told me that it won your chili competition, and love hearing that it’s become a staple recipe in your kitchen. Hooray!
How to Make the Best Vegetarian Chili
While the ingredients in this chili recipe are super basic, the flavor is anything but. Simple ingredients can taste exceptional when they start off with aromatics like onion, carrot, celery and garlic.
I added traditional chili spices and some smoked paprika for an extra-savory, smoky note. Canned beans and tomatoes contribute delicious plant-based protein and heft.
Blending a small portion of the chili makes it look and taste like a chili that has been cooking all morning long, but it only needs about 30 minutes of simmering. That’s a little trick that I learned from my lentil soup, which is another cozy option for cold days.
Finishing off the chili with a little splash of sherry vinegar (or lime juice) and fresh cilantro makes it taste vibrant and fresh. The vinegar offers a little acidity and complexity, and it makes all the difference.
Watch How to Make Vegetarian Chili
Chili Toppings
This chili is dairy-free and vegan as written. You can keep it that way by choosing vegan toppings like sliced avocado and tortilla chips.
Here’s a full list of options:
- Grated cheddar cheese
- Sour cream or crème fraîche
- Sliced or diced avocado
- Tortilla chips (crumbled if desired)
- Additional cilantro
- Lime wedges
Leftover Chili?
This chili makes great leftovers, which keep well for four days in the refrigerator. Reheat your chili in a bowl, and it’s good to go.
You can also serve this chili as a protein-rich topping on nachos, baked potatoes or oven-baked fries. Stuff your burritos or quesadillas with chili. Why not?
Please let me know how this chili turns out in the comments! I always love to hear from you.
Stay warm out there, and if you love this hearty soup, be sure to check out the soup recipes in my cookbook.
Homemade Vegetarian Chili
The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. Recipe yields 4 large or 6 moderate servings of chili.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- ½ teaspoon salt, divided
- 4 cloves garlic, pressed or minced
- 2 tablespoons chili powder*
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika*
- 1 teaspoon dried oregano
- 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 2 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Remove the chili from the heat and discard the bay leaf. For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
- Add the chopped cilantro, stir to combine, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.
Notes
Recipes consulted during the making of this recipe: vegetarian chili with winter vegetables (The New York Times), vegetarian chili (Saveur) and winter vegetable chili (Food and Wine).
Make it vegan/dairy free: This chili recipe is vegan as written. Just be sure to choose vegan/dairy free toppings, such as avocado and tortilla chips.
If you love this recipe: You’ll also love my butternut squash chipotle chili and sweet potato chili. You might also enjoy my hearty lentil soup and black bean soup.
*Spice note: If you are sensitive to spice or using particularly potent spices (I hear that chili powder purchased outside of the U.S. can be very hot), you might want to scale back on the spice here. Start with half of the amounts listed and add more to taste. That said, I enjoy spicy food and found this chili to be well-balanced as written.
**Canned tomatoes note: I recommend Muir Glen brand—they have the best flavor and their cans are BPA-free!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
My whole family loves this chili! Especially served with fry bread Navajo taco style. We also love to top potatoes and sweet potatoes with this yummy chili. Thanks Kate!
You’re welcome, Malinda!
FANTASTIC! Made this for the first time yesterday. It is so good I would happily enter it in a chili cook-off competition. The blending of the cup and a half works really well. I deviated from the recipe in two areas, only because of what I had in my fridge. Put a 3rd of a jar of left over spaghetti sauce in the dish and used chicken stock instead of water. This will be a staple of meatless Mondays for sure.
Thanks for sharing, Susan!
So tasty…I love the beans..thanks for the healthy recipes
You’re welcome, Grace! I’m glad you are enjoying them.
I just made this. It was awesome!! I was so into it I was scraping the bottom of the bowl and almost licked the bowl Haha. Thank you for the recipe. I loved it!
That’s too funny. You’re welcome, Denae!
We followed your recipe to the letter and our chili was amazing. We are making it for the second time right now. Thank you so much.
You’re welcome, Scott!
Firstly, thank you for sharing this recipe :) It was a nutritious & satisfying meal that came together quickly & easily :)
Secondly, my goodness! Chilli powder in the US must be very different to chilli powder in Australia. When I saw the amount you had listed in your recipe I was sure it must have been a typo – I can’t think of any recipe where I would use such a large amount, & I LOVE spicy food! I added 2 teaspoons instead of 2 tablespoons, & that was an enjoyable level of heat, but I would drop it down to 1 tsp next time because it was too spicy for my kids. Not a criticism of your recipe at all! :) I was just surprised by the difference between the chilli powder you must have available there vs the chilli powder we have available here :)
Will definitely be making this again :)
You’re welcome, Jackie! And yes, I hear they are very different. That is why I added a note. :) See the notes for the recipe. Thanks for your feedback!
Loved this recipe! Very tasty and not spicy!
The addition of vinegar or sherry or lime really makes this recipe shine.
Many people have food blogs but yours is one I’ve come trust, especially when looking for a new recipe. You’ve proven reliable.
Made this for the high school track team meal last night (they were doing a potato bar) and received rave reviews. I didn’t have pinto beans so I used white and red kidney beans instead. Also, we like a little more kick so I added 2 chipolte chilies. I never blended before so I tried that this time. Best step ever! Thanks for posting,
You’re welcome, Alison!
Just made this and it was delicious and easy to make. It as amazing flavor and just the right amount of heat. My husband and daughter liked it too. I will be making it again. Do you have suggestion to lower the amount of sodium. I was surprised to see in the nutritional information that a serving has 45% of the daily recommended amount.
Thank you for sharing this recipe.
Hi Julie! The nutritional information is an estimate. But, you can always get no salt added can ingredients and omit the salt. I hope this helps some!
Awesomesauce! Even my meat loving husband loved it. Didn’t say it but ate one big bowl and went back for more. Love your recipies and look forward to trying more of them.
I love it! Thanks for sharing, Gail.
I shred the carrots & sometimes add a pound of bison. I’ve never put it through the food processor & my eight year olds love it.
Thanks for sharing!
I forgot to add I also put a can of kidney beans in.
Thanks for sharing, Christin!
Hi Kate,
thank you very much for the recipe. It is delicious. It’s straight forward and so easy to follow. We like spicy food but not crazy for the taste of cilantro and cumin, so I replaced them with fresh parsley and a special paprika powder that I use for goulash.
We are very happy with the tase and the texture.
Many thanks!
Diane , Liliana and Vasile
You’re welcome, Vasile! I’m glad you found it easy to follow.
Our family loves this recipe. We’ve made it several times. Thanks for a yummy dinner option.
Thanks for stopping to comment, Felicia! I’m glad you loved it.
I’ve made this several times for friends and family.
I load up on every more beans like red beans and I add Mexican corn (canned)
So good.
Thanks for your review, Caryn!
Nice and easy to make, pretty quick too. Tasted lovely and have two more portions in the freezer.
Thanks for sharing, Julia!
My search for an amazing vegan chilli is finally over!! Thank you for creating this delicious masterpiece that my family and I love. Taste, texture, nutrients… it has it all :)
Thank you, Hannah!
Hi! How would this recipe translate to an instant pot. How long would the cook time be? Thank you!
I’m not sure for this one, as I haven’t tried it. But I know others have had luck. Check out the comments to see what they recommend!
Great veggie chili. I mix up the beans using black, pinto, red kidney, white. Tonight, I made it as written. Excellent!! This recipe has become one of my go to meatless meals. Neither me or my wife eat beef, pork or lamb. Some chicken and fish and lots of macaroni, salads, broccoli, cooked greens and veggie combos.
Thanks for the recipe.
You’re welcome! I like the beans combination.
Delicious! This is my go to chili recipe, chili powder is spicier in Ireland, but we like it hot.
Ido hear it differs where you are at! But, I’m glad you enjoy it spicy.
Hi. Can this be made in the crockpot? High/Low for how long? Thank you! Can’t wait to try it.
I haven’t tried it, sorry! I would check out other comments to see what readers have tried.
Your website has been a source of my favorite recipes. I love how they’re so rich in veggies. I made your delicious vegetable lasagna and gave this a try tonight. The chili turned out beautiful! My partner and I were very happy. Thank you Kate!
This was delicious and healthy too! My husband was impressed by the flavor given that there is no meat in it. The only change I made was excluding the smoked paprika – I have found that I don’t like the flavor. I put a dash of Hungarian paprika instead. Super easy, chopped the veggies in front of the tv and then let it simmer away. Thanks for a great recipe!
This was easy to make and absolutely delicious. I am learning to cook vegetarian and vegan to accommodate family members. This is a great introduction to how delicious food can be without meat. Thank you so much for sharing this recipe.
I’m really exited to try this recipe! It looks and sounds amazing!!
I was just wondering is it suitable for freezing?
Thank you :) x
I believe this one does freeze well! Let me know what you think, Katie.
The perfect chilli recipe! And freezes really well too. Thanks for sharing :) x
I made this for my son who is a vegetarian. . Skipped the pinto and used 3 cans of black beans and added 2 cups of corn. Also blended 2 cups of the chili for an even creamier texture. Delicious! Thank you!
Thank you for sharing, Sheilagh!
I purposely made too much so I could keep some, and it all got eaten! Great recipe. Thanks
I love that! Thanks for sharing, Simon.
This recipe is fantastic! I made this for my father in law (we are trying to get more plant based food in him since his cancer diagnosis). He actually ate the whole batch and remarked that “it’s good enough to eat without cheese”, High praise indeed! I divvy up an individual bowls worth and freeze them in solo cups to make it easy to store and thaw when needed.
I’m sorry you hear about his cancer! I’m so glad he could eat this and that he loved it! Wishing your family the best!
I made this chili 3 times already it’s rare I keep a recipe it has to be very good!!! This one fits the bill.
The seasoning are perfect no need to add more spices . I add more veggies just because I like more veggies .this is the best vegan chili.
Thank you
More veggies, I love it! Thanks for sharing, Brigitte.
I am getting ready to make this and noticed that you say, “3 large can (84 ounces) or 2 small cans (45 ounces each) diced tomatoes**, with their juices”. I assume you mean the reverse…2 large cans or 3 small?
Hi! For a single recipe : 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices. Scale up as you need to!
When I need a sure winner I go right to Cookie and Kate. Thanks for this easy, tasty chilli recipe!
I love to hear that! Thanks, Laura!
HI Kathryne,
I made your Vegetable Chili on Sunday afternoon for a few guests. We all loved it! Every bite was bursting with flavor. This will be a staple in my diet, as it is so healthy. Thank you for doing all the work and writing it down.
Gratefully,
Kathy R
Wonderful to hear, Kathy! A great one to serve a group!
Thank you for a great recipe. We have just finished this for our dinner – delicious. 2 tbspns chilli powder too hot for us – we are in NZ and believe our chilli is hotter than some other Countries. This recipe is definitely a “keeper”!
Yes! US chili powder can be hotter for sure in other countries, as I have been told. Thanks for sharing!
I used a fresh chilli instead
Read the note about chilli powder outside the US being stronger AFTER I made this…yep definitely going with half that quantity next time, it was pretty fiery! But still delicious and filling
Oh no! I’m sorry you didn’t see that right away. I’m glad you still liked it, even with the heat. Thanks for your review, Candy!
So for a larger batch/family size, do you think I should double all the ingredients?
This recipe works well doubled!
Just incredibly yummy I added a can of cannellini beans as well just because I had them in the pantry and I thought I’d bulk it up a bit more I also threw in a can of sweet corn which I found in the pantry
Served with tortillas sour cream grated cheese and avocado (we are vegetarians)
Thanks for your review, Susi!
Made this for a gathering of 10 people and it was a hit all round! Even some sceptic meat eaters loved it!
Great to hear!
thank you for this recipe ! we went for kidney beans and lentils (red and green) , told the little fussy eater it’s a thick tomato soup… it’s all gone !
You’re welcome! I’m glad it was a hit.
NOTE ABOUT THE CHILI POWDER. Chili powder in Australia/New Zealand is closer to our cayenne, so I would suggest starting out with way less than half of the 2 TBSPS called for in this recipe. (We unfortunately learned that the hard way when I made my sister taco seasoning in Melbourne. If people can find Mexican Chili Powder Blend, that is closer to American Chili Powder.
My family absolutely loves this recipe. Sometimes I sub in one can of white or red kidney beans, it really depends what we have in the pantry. I am looking forward to trying your other recipes.
Hi Cynthia! Thank you for the comment. Yes, I have learned that about chili powder and added a note to the recipe. Thanks for your review!
I’m looking forward to making this for our Girl Scout camp out this weekend! I planning on using a slow cooker. How would you modify the cooking process for this cooking method?
Thanks!
I haven’t tried it in a slow cooker, but I know others have. Check out the comments to see what others have tried. I do recommend to saute the vegetables. You will get maximum flavor that way!
This was Amazing! Thankyou for sharing. Sheila
You’re welcome, Sheila!
Well bugger me with a fish fork! What a cracking recipe, thank you for sharing.
Ha! Thank you for your review.
I made this chili last night. So easy and ohh soo delicious. Chili over a baked potato is what’s for lunch today, can’t wait til noon!!
Thank you for sharing, Monica!
So insanely good! Reluctantly made this for my vegetarian daughter, and now make it every couple of weeks just for myself. Looking forward to trying some of your other recipes.
Thanks, John! I’m glad you loved it.
Simple to make but sooo tasty!
Thank you for your review, Paula!
Have made this 3 times now- really love it! I think 2 tablespoons of chilli powder is a lot! Do you mean 2 teaspoons?
Hi Antonia! I mean two tablespoons. If you live outside the US, you might want to decrease that as it can be a lot more spicy. Adjust to your tastes. Thanks!
Simple and absolutely delicious. Perfect balance of flavors. My partner and I are tough to feed – I’m vegetarian and she’s celiac. We both loved this recipe. Well done!
I’m glad you both were able to enjoy this one!
I’m looking forward to making this recipe this weekend, would it be possible to make this recipe in a slow cooker or Instant Pot?
I know readers have done both. I haven’t tried it, but you can search the comments to see what has worked for others. They are typically pretty helpful!
Very nice recipe. For a more deeper more complex flavour you may like to add. A couple of star anise, 1//4 tsp clove powder, 2 tsp paprika (not smoked) and 2 pieces dark plain chocolate.
Thanks for sharing, Richard!